This simple tomato sauce is adapted from Iron Chef Mario Batali’s
version. Batali is one of the (sadly few) Food Network stars who really
know their stuff. I’ve had some of the best meals of my life at his NYC
restaurants.
- 1/4 c. extra-virgin olive oil
- 1 large onion, NOT super-sweet, diced
- 4 garlic cloves, minced or thinly sliced, or more or less to taste
- 3 T. fresh thyme or 1 T. dried thyme leaves, or other herbs such as rosemary or marjoram
- 2 28-oz. cans whole tomatoes, preferably San Marzanos
- Salt and freshly ground pepper to taste
Sauté
the onion and garlic in the olive oil over medium heat in a heavy Dutch
oven until the vegetables are softened and lightly browned. Add the
thyme or other herbs and cook another couple of minutes. Add the
tomatoes and their juices, crushing them with your hands. Simmer until
thickened, 30 minutes or more. Season with salt and pepper. Makes
approximately 4 cups.
This article appears in Jan 21-27, 2010.
